Conventional ovens feature heating elements on the top and bottom of the oven cavity. Convection ovens have these elements in addition to a fan that helps circulate hot air throughout the oven cavity. This can help dishes placed on different racks bake at a similar rate.
Conventional wall ovens are more traditional-style ovens that feature heating elements on the top and bottom of the oven cavity. These models cook food by heating the air inside, with heat radiating from the top and bottom of the oven.
If your oven is gas, electric, or convection.
Most gas ovens are heated from the bottom with a broiling element at the top. Electric ovens also heat from the bottom, but with an electric calrod that cycles on and off throughout the baking cycle.
When you are using a convection oven, you would need to adjust the recipes. If you don't adjust the recipe correctly, you can end up with burnt or overcooked food. Baked foods such as bread, cookies, and cakes are most susceptible to this.
A double oven range or double wall oven can give you more capacity and flexibility to cook the meals your family loves. This guide will help you learn more about both double wall ovens and double oven ranges so you can decide if they're the right choice for you.
A combi oven is a three-in-one oven which allows you to cook with steam, hot air (convection) or a combination of both. As an alternative to using a separate steamer or convection oven, a combi can be used to replace both appliances – saving time, space and money when it comes to professional food preparation.
Some recipes will suggest regular bake or convection, but as a general rule, don't use the convection setting for delicate desserts and pastries such as custards, souffle, chiffon and angel food cakes, to name a few.
While both appliances use fans to circulate heat, many air fryers cook from the top down and do not have a bottom heating element. Convection ovens typically use the oven's main heating element, a fan and a third heating element on True Convection models to distribute heat throughout the oven cavity.
Microwaves typically cook food faster due to their direct heating method. In contrast, OTGs take longer, as they rely on convection heat, which is more suited for baking and roasting rather than rapid heating.
Chicken is best cooked on the middle rack. The bottom or lowest oven rack is best for roasting larger cuts of meat or whole turkeys. These thick cuts of meat can be cooked at higher temperatures at the bottom of the oven.
Tips for Convection Baking
When using Convection Bake with a single rack, place the oven rack in position C. If cooking on multiple racks, place the oven racks in positions B and D. Cookies, muffins, biscuits and other quickbreads give very good results when using multiple racks.
Breads and pastries benefit from a slightly lower rack placement, usually in the lower third of the oven. This position helps the dough to rise properly without browning too quickly. Placing the rack lower in the oven allows the heat to penetrate the dough, resulting in a well-developed interior and a golden crust.
However, electric cooktops—also known as radiant—use heated coils that radiate through a ceramic-glass surface to heat the cookware from the bottom.
The top and bottom heat symbol is typically made up of two horizontal lines – one at the top and one at the bottom. These represent the heating elements. Both heating elements are used at the same time. So it's good for things like baking cakes and bread.
Conventional ovens feature heating elements on the top and bottom of the oven cavity. Convection ovens have these elements in addition to a fan that helps circulate hot air throughout the oven cavity.
While air fryers are popular, the most expensive models can start to get a little pricey, which could undermine their status as a budget item. Taking to social media to share their opinions, many people have revealed that they reckon halogen ovens are the best option for frugal cooking.
An air fryer rapidly circulates heated air throughout the cooking cavity, helping to remove surface moisture from food and create a crispy exterior. Conventional, non-convection ovens use heating elements on the top and bottom of the cooking cavity, leaving the air fairly static.
Interestingly enough, a toaster oven can also be a convection oven. This is because some toaster ovens are crafted to include convection technology on the inside.
A convection oven cooks by blowing hot air all around the food with a fan with a vent allowing the air to escape. If the foil blocks or gets too close to the fan or vent, the foil could get so hot that it ends up catching fire.
Both air fryers and convection ovens circulate hot air around your food, but the air inside an air fryer circulates faster because it is a smaller appliance with a smaller cooking area in which to circulate the air. The air fryer has a fan at the top of the appliance, with the food in the tray below it.
Convection cooking helps promote browning for roasted meat, poultry, baked potatoes, meatballs, sheet-pan vegetables, and more. "Thanks to the delivery of steady heat and even air circulation, 'hot spots' do not exist in the oven in convection cooking," explains Nancy Schneider, a home economist for Miele.
Cost: Combi steamers are typically more expensive than standard steam ovens, making them less accessible for some kitchens. Maintenance: Combi steamers require regular cleaning and maintenance to prevent the build-up of mineral deposits and other contaminants.
It's fairly easy to figure out why professional chefs would use a combination oven. The versatility of their functions means that chefs can prepare a multitude of dishes using the same oven. This saves on their time, and creates an extremely efficient cooking process.
If you're after a double oven but don't have the space, our Split&Cook® technology not only offers two ovens in one, it also delivers high performance. This technology splits the oven in two, allowing you to cook two different dishes at the same time, at two different temperatures.